Effect of rosemary essential oil as nitrite substitute on quality of sausage produced using chicken fed by thymus essent
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ORIGINAL ARTICLE
Effect of rosemary essential oil as nitrite substitute on quality of sausage produced using chicken fed by thymus essential oil and rapeseed oil Mohammad Ali Abbasi1 • Shokoufe Ghazanfari1 Hassan Ahmadi Gavlighi2
•
Seyed Davood Sharifi1
•
Revised: 21 August 2020 / Accepted: 9 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The objective was to determine the effect of rosemary essential oil (REO) as nitrite substitute on the physicochemical, microbiological and sensory quality of sausage from broilers fed different levels of thymus essential oil (TEO) and rapeseed oil (RO). Broiler chicks fed TEO (0, 300 and 500 ppm) and RO (1, 3 and 5%) in a 3 9 3 factorial design. Sausages were made from meat of chicken fed TEO (0 and 500 ppm) treated with REO (120 ppm), REO:nitrite (60:60 ppm), nitrite (120 ppm) or without REO and nitrite in a 2 9 4 factorial design. Results showed that TEO increased water holding capacity and pH value and decreased malondialdehyde concentration. RO (1 and 3%) 9 TEO (500 ppm) group had higher unsaturated to saturated fatty acids ratio in the meat. Results showed that treatments of REO (120 ppm) decreased lipid oxidation and increased pH value of meat. Sausage produced by nitrite (120 ppm) or REO:nitrite (60:60 ppm) had lower total microbial count, lightness but higher redness and yellowness. Based on the results, TEO in chicken feed decreased lipid oxidation of sausages. Furthermore, substitution at least 60 ppm nitrite with REO had more preserving effect on quality of produced sausages. Keywords Antioxidant Broiler chicks Meat quality Sausage Rapeseed oil
& Shokoufe Ghazanfari [email protected] 1
Department of Animal and Poultry Sciences, Aburaihan Campus, University of Tehran, Pakdasht, Tehran 339163775, Iran
2
Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
Introduction Chicken meat is one of widely consumed essential sources of proteins in human diets of world. Meat and meat products are essential sources of proteins in human diets. Relationship between food and human health created a concept of functional food market (Siro et al. 2008) and has promoted trying to make a sausage from chicken meat. Lipid oxidation has negative effects on meat quality and often determines the shelf life of meat and meat products (Brenes et al. 2008). Scientific studies have indicated that the n-3 PUFA concentration of poultry products may be increased by the addition of fish oil, flax seed, linseed oil and marine algae (Abbasi et al. 2020; Basmacioglu et al. 2004). However, an increase in the amount of n-3 PUFAs in foods, especially docosahexaenoic (DHA) and eicosapentaenoic (EPA), may confer greater susceptibility to lipid oxidation, and oxidative deterioration adversely affects the sensory quality of products, including odours or flavours during storage (Gonzalez-Esquerra and Leeson 2001). However, suppression of lipid oxidation and inhibition of bacterial growth are major w
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